Strip Loin Roast has been a favorite cut of beef for our team for years. Typically this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook
Pitmaster Josh Cary and Chef Tom Jackson break down one of their favorite methods for the perfect steak… pan searing.
While this isn’t an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!